I was thinking tonight, how does one get pizza into a pizza oven? I know you use those paddle thingies, but my pizzas are all floppy. I roll out the dough with a rolling pin, and roll it up onto the pin and put in on a baking tray, then top it and transfer to the oven on that. I think I'd make a horrible mess trying to transfer a topped, uncooked pizza to the oven without a tray. Presumably there is a knack to it?

The dough is very resilient. I tend to roll mine out and use coarse semolina to stop it sticking to the work surface, top it, and then quickly slide the peel under it. Move to the oven and quickly pull the peel out, leaving the pizza in situ. It's very easy and took about three goes to get it right.

Me too. I just bought a really fancy pants new oven, but it doesn't do pizza as well as the old one. Also, it trips the gerry-rigged electric, so it's hopeless at the moment. I miss pizza!

use a bakestone/griddle in the oven,mimicking the pizza oven floor....

That is what started me off thinking about the transfer. Should have practiced on the old oven! Can you get shorter peels for normal kitchens, given that I may not get round to building the actual pizza oven for several (more) years?

Of course, actual electrics that will run the oven will also necessary.